Ingredients
Scale
- 1 large onion, chopped
- 2 lb lean turkey breast or ground turkey
- 32 oz (907 grams) vegetable stock or low-sodium turkey stock
- 3 Tbsp olive oil
- 2 garlic cloves, crushed
- 1 sprig fresh thyme or ½ tsp dried thyme
- 1 sprig fresh rosemary or ½ tsp dried rosemary
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 32 oz (907 grams) butternut squash, peeled and cubed
Instructions
- Peel, chop, and crush your veggies and garlic beforehand.
- Heat oil in a large soup pot over medium heat. Add onion and sauté for a couple of minutes.
- Add beef and brown on all sides.
- Add stock, herbs, salt, and pepper.
- Lower heat, cover, and simmer for 1 hour.
- Add butternut squash and cook for another 30 minutes or until everything is tender.
Serve hot and enjoy!